Decided to get the rainbow fillets ready for the smoker today.  I am going to try the dry cure method this time.
Giving the "True North - Original Smoked Fish" dry cure a try for the first time.
I put a coating of the cure down on saran wrap and laid the fillets meat side down and wrapped them up.
I then put the packages in a couple of glass dishes cure side down and put them in the fridge to cure over night.  It should form a brine as the salt pulls the liquid out of the fillets and the saran wrap will hold that against the fillet which is face down.

Tomorrow morning I will rinse them and blot dry with a paper towel and add a bit of lemon pepper salt and cracked pepper before putting them in the Bradley smoker.
I am going the use either apple or alder smoke, probably apple.  I hope they turn out okay.  Saltiness level is always tricky to gauge.

I will update the pics as I go:

Should be darn tasty

Sounds good. I like to let mine air dry for an hour or two and develope a really nice pelicle. Let us know how that rub tastes.

Andy

Dang....those really do look good.

Now my tummy is growling..

Looks mighty tasty axe,, enjoy..